Thai Green Mango Salad Recipe

• 2 Thai green (unripe) mangoes peeled
• 1 garlic clove peeled
• 2 Tbsp toasted peanuts
• 10 Thai dried shrimps or substitute with 2-3 Tbsp Japanese baby dried shrimps
• 3 chilli padi (bird's eye chilli) sliced thinly (to taste)
• 4 Asian shallots peeled & sliced thinly
• 1 raw long bean ends trimmed; sliced to 5 cm (2 inch) length
• honey solution dissolve 3 Tbsp honey in 1.5 Tbsp water
• 2.5 Tbsp Thai fish sauce to taste
• 1 Thai lime {or two normal ones) halved & seeds removed
• 3 cherry tomatoes halved
• coriander (cilantro) for garnishing

1. 1. Julienne mango using a knife, zigzag peeler or a mandoline slicer. If not using right away, soak in ice water for a few minutes, then drain and pat dry with paper towel before tossing.
2. 2. Add garlic, peanuts, dried shrimps, chilli padi, shallots, long beans, honey and fish sauce to mortar. Squeeze lime juice and add in the lime rind. Pound with pestle to gently crush the ingredients to release their flavors, about a minute.
3. 3. Add cherry tomatoes and mango. Pound gently until tomatoes are softly crushed, moist but still intact. Toss to coat evenly. Remove lime rind. Transfer to serving plate and garnish with coriander.

green, garlic, peanuts, substitute, chilli padi, shallots, long bean, honey, fish sauce, lime, tomatoes, coriander

Taken from www.epicurious.com/recipes/member/views/thai-green-mango-salad-recipe-52521511 (may not work)